Diehl J F
Federal Research Centre for Nutrition, Karlsruhe, Germany.
Food Addit Contam. 1992 Sep-Oct;9(5):409-16. doi: 10.1080/02652039209374092.
Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Irradiation could be used for inhibition of sprouting, disinfestation, destruction of parasites in meat, to delay maturation of fruit and for pasteurization and sterilization. In some applications it could replace chemical sprout inhibitors, fumigants and chemical preservatives; in other cases it may have unique advantages e.g. in eradication of non-spore-forming pathogens in dry or frozen foods. Toxicological and nutritional evaluation has repeatedly confirmed the safety of irradiated foods. Effects on nutritional quality are frequently comparable with heat treatment and sometimes more conservative, particularly if oxygen is excluded. While food irradiation could be an alternative to chemical preservatives, misinformation has led to uncertainties as to its future.
如果不明确剂量和辐照商品，关于辐照效果的一般化结论可能会产生误导。辐照可用于抑制发芽、除虫、杀灭肉类中的寄生虫、延缓水果成熟以及用于巴氏杀菌和灭菌。在某些应用中，它可以替代化学发芽抑制剂、熏蒸剂和化学防腐剂；在其他情况下，它可能具有独特的优势，例如在根除干燥或冷冻食品中的非芽孢形成病原体方面。毒理学和营养评估一再证实辐照食品的安全性。对营养质量的影响通常与热处理相当，有时甚至更保守，特别是如果排除氧气的话。虽然食品辐照可以替代化学防腐剂，但错误信息导致了对其未来的不确定性。
